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Golden Roots & Greens Soup

(This hearty soup is a beautiful golden color, with flecks of green swirled throughout. Delicious and nutritious autumn fare!)

 

1 large leek or onion

2 big or 4 medium potatoes               

2 large carrots

1 medium celeriac, peeled or 2 stalks celery, chopped                      

About 4 c. chicken or vegetable broth

1 clove garlic, minced                        

Greens - 1 bunch kale, chard, baby bok choy, spinach, endive, etc.

Salt and pepper                                  

2-3 tbsp. butter

 

Saute leeks/onions in butter until soft. Add garlic and saute a few minutes more. Add cubed potatoes, carrots, celeriac/celery and broth. Cook until tender. Puree soup. Add washed, finely chopped greens. Cook until greens are tender and bright green. Add salt and pepper to taste. Serve with a dollop of yogurt, sour cream, or crème fraiche.

Serves 4

 

New recipe: Peanut Butter Zucchini BreadAugust 11th, 2020

BREAD: 3/4 C creamy peanut butter 1/4 C canola oil 3/4 C granulated sugar 3/4 C brown sugar 2 t vanilla 3 large eggs 2 C grated zucchini 1 1/2 C peanut butter baking chips 3 C flour 1 t baking soda 1

New recipe: Tomato BruschettaAugust 11th, 2020

1 crusty baguette, cut into slices and toasted 2 t minced garlic 3 T olive oil ¼ C Parmesan cheese, grated 1 ½ C chopped fresh tomatoes 1/3 C thinly sliced basil 2 T balsamic vinegar &fr

New recipe: Copycat of Olive Garden's Zuppa ToscanaAugust 11th, 2020

1 lb. hot Italian sausage, casings removed 1 large onion, chopped 3 cloves garlic, minced kosher salt ground black pepper 6 C low-sodium chicken broth 4 large russet potatoes, diced 1 bunch curly kale

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